Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

LindaK

Next (restaurant) e-book series by Grant Achatz

Recommended Posts

I tweeted Nick Kokonas back in early July about the other cookbooks and he said that they were "nearly done...just need to encode and go". Anybody with a connection know anything more? I loved cooking from the Paris book and am dying for more.

Share this post


Link to post
Share on other sites

I know I should stop asking...but I was really excited about this, esp when the Paris one came out...but anybody hear anything about this project? Is it dead?

Share this post


Link to post
Share on other sites
furzzy   

This is Chef Achatz at Harvard, I don't know why this would cause people to lose their respect for him.

Neither do I. This is brilliant!

Share this post


Link to post
Share on other sites
furzzy   

Well, shoot! I just tried to go,download it, and it's no longer there.

Share this post


Link to post
Share on other sites
edsel   

I tweeted Nick Kokonas back in early July about the other cookbooks and he said that they were "nearly done...just need to encode and go". Anybody with a connection know anything more? I loved cooking from the Paris book and am dying for more.

I was beginning to think that they had abandoned the eBook idea, but now there's a glimmer of hope again. From a piece in Chicagoist about Christian Seel, the guy who does their promo films, and who compiled the original Paris eBook:

Chicagoist: You mentioned the electronic cookbooks earlier; do you think they will be released?

CS: They have been talking about a couple different things that I can’t really share at this time, but yes, I am still photographing and we are still producing content. When and how they are released publicly, I don’t honestly know.

Share this post


Link to post
Share on other sites
Anna N   

Looks like the Ebooks are not dead...

 

http://eater.com/archives/2014/05/22/first-look-nexts-tour-of-thailand-digital-cookbook.php

 

Seems exciting but I wonder if they will sell enough to justify finishing the series...

It is a very beautiful. The recipes are given in restaurant quantities but since the book gives metric/Imperial measurements it should not be too difficult to make family size dishes.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Chris Hennes
      I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it?

      Here was dinner tonight:

      Spicy Dry-Fried Beef (p. 70)

      I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).


    • By CanadianSportsman
      Greetings,

      I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an hour now, I'm nowhere near the consistancy of a glaze that Keller specifies. In fact, it looks mostly like the veg is on the receiving end of most of it. Is this how the recipe is meant to be? Can anybody tell me what kind of yield is expected? Any help would be appreciated. Thank you, kindly. 
    • By Paul Fink
      This unfortunately titled book changed my life. I always enjoyed cooking and idealized Julia Child &
      Jacque Pepin. But I was a typical home cook. I would see a recipe and try to duplicate it little understanding about what I was doing.
       
      Cooking the Nouvelle Cuisine in America talked about a philosophy of cooking. It showed me that there is more depth to cooking. A history. A philosophy.
      The recipes are very approachable and you can make them on a budget from grocery store ingredients. I read it as a grad student in Oregon, in the late 80's I had access to lots of fresh ingredients. And some very nice wines, cheap! I was suppose to be studying physics but I end up learning more about wine & cooking.
    • By Smokeydoke
      Here is the discussion thread.
      Here is the Amazon link.
      My first recipe was Mushroom Mapo Tofu p. 132  I was blown away by how good this tasted. Very spicy! Very authentic. I didn't miss the meat at all. I told Mr. Smokey I'd add ground pork next time and he said it didn't need it. Mr. Smokey refused pork? Ha!
      Definitely a keeper and maybe a regular rotation spot.
      If I had anything negative to say, it would be the dish wasn't very filling. The recipe is suppose to serve four but the two of us finished it off, no problem, and Mister wasn't full afterwards. A soup, or an appetizer could be paired with the dish to make a heartier meal.
      Note: I did receive a complimentary copy of the book to review, but all opinions of the book and recipes are mine.


    • By JoNorvelleWalker
      Started in on Rob's book tonight.  Nice pictures, interesting philosophy.  The bit about grapevines reminded me ever so much about my balcony.  My grapevine has been growing ten or twenty years, planted by the birds.  Never a grape, ever.  Only recently did I learn that unlike European grapes, the native grapevines are sexual.  This one is undoubtedly a boy.  He provides lovely leaves and shade, and something for the tomatoes to hang onto.
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×